Dice zucchinis and eggplants in small pieces

Cut the tomatoes in half, taking care to remove the peduncle.

Cut the slices of bacon in small pieces.

In a hot and dry frying pan, toast the pieces of almonds until golden brown.

In a saucepan grill the bacon without adding any more fat.

Reserve the bacon when it is well grilled.

Add in this pan the eggplants and zucchinis and then olive oil.

Mix and cook over medium heat until vegetables are golden brown.

Add tomatoes and pieces of bacon and cook over medium heat until tomatoes are completely melted (you can remove the skin of tomatoes from the pan if this skin is bothering you).

Cook until the ratatouille is dense but still juicy.

Prepare the semolina and add the pieces of almonds roasted.

Serve the semolina with almonds in bowls and cover with ratatouille.